Personally I think you must have stuffing with Turkey, but then again, I don't think we have ever had a roasted turkey without stuffing of some kind.
I know that many people "stuff" their Turkey or Chicken and call it Stuffing. Others put onions or oranges or herbs or any combination of these inside the bird and have their stuffing made in a separate container and call it dressing. I have done both, but still call it stuffing.
Serving Size: 1 cup
- 1 small onion, minced
- 2 ribs celery, strings removed, minced
- 3 cloves garlic, minced
- 1 stick butter, melted
- 2 loaves Italian or sour dough bread, crust removed
- 3 eggs, beaten
- 1 cup chicken stock
- 1 tsp. celery salt
- 1 tsp. freshly cracked black pepper
- 2 tbsp. fresh sage, chopped
- 2 tbsp. fresh thyme, chopped
- 2 tbsp. fresh parsley chopped
- Preheat oven to 400° F.
- Cut bread into ½″ cubes; set aside.
- In the bottom of the UltraPro 2-Qt. Casserole Pan, stir together onion, celery, garlic, and 2 tbsp. of the melted butter.
- Microwave on high power 4 minutes.
- Remove from microwave.
- In a large bowl, mix together vegetables, remaining butter, bread cubes, egg, chicken stock, celery salt, pepper, and herbs until well combined and moist;
- Transfer to the same UltraPro pan used originally.
- Microwave on high power 3 minutes.
- Remove from microwave; place pan in oven.
- Bake 10 minutes or until golden brown on top.
- Let stand 5 minutes before serving.
This one sounds like a great base recipe that would be good just as it is or that you can "tweak" for your personal favorites and still be able to use these directions.
I can see adding a little diced apple or some raisins with the rest of the ingredients noted here and have a fabulous side dish. I could also see adding some sausage if you like the spicy addition.
Let me know if you try this one as is or if you are "tweaking" it as well.